Vegan stuffed eggplants baked or air fryer with mushrooms, a light dish, low in calories and economical.
To prepare these vegan stuffed eggplants, I used a pack of mixed mushrooms, some tomatoes, and three beautiful eggplants, the star vegetable of summer! It is a light but flavorful recipe, perfect as a vegan main course. Just a few ingredients are needed to obtain a tasty and satisfying result.
The cooking? You can choose the oven for a more traditional version, or opt for the air fryer, ideal when it’s too hot to turn on the oven. In any case, these stuffed eggplants will win everyone over!
So let’s cut to the chase and prepare these vegan stuffed eggplants in the oven or air fryer together. Eh, they’re so good!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, Summer
Ingredients: vegan stuffed eggplants with mushrooms
- 3 eggplants
- 8.8 oz mushrooms (a pack of mixed mushrooms)
- 1 tbsp parsley
- 1 clove garlic
- 5 plum tomatoes (cut into pieces)
- to taste herbs
Tools: vegan eggplants with mushroom stuffing
- 1 Pan
- 1 Baking Tray
- 1 Bowl
- 1 Air Fryer
- 1 Container for perforated air fryer
- 1 Parchment Paper
Steps: Vegan Stuffed Eggplants
Vegan stuffed eggplants baked or air fryer with mushrooms, a light, low-calorie, and economical dish.
Wash the eggplants well and cut them in half lengthwise. Score them as shown in the photo and season with salt, herbs, and a drizzle of oil.
Cook:
– in the oven at 356°F. Place the stuffed eggplants on a baking tray lined with parchment paper and bake for about 25-30 minutes, until golden (always check the cooking level before taking them out of the oven!).
– in the air fryer at 356°F. Place the eggplants in the basket; I use the appropriate container to avoid making a mess, and cook for 15-20 minutes.
Meanwhile, cook the mixed mushrooms in a pan with a clove of garlic and parsley.
While the mushrooms are cooking, take the cooked eggplants and, using a spoon, scoop them out and put the pulp in a bowl.
Add the sautéed mushrooms and tomatoes to the eggplant pulp, mix very well, allowing the flavors to blend.
Fill the eggplants and serve warm.
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FAQ (Frequently Asked Questions)
Can they be frozen?
I do not recommend it
Can the eggplants be stored?
In the fridge in an airtight container.
Can I use other types of mushrooms for the filling?
Yes! You can use champignon, porcini, pleurotus mushrooms, or a mix of those you prefer or have available. Frozen mushrooms also work: just cook them in a pan until all the water evaporates.
Is this recipe gluten-free?
Absolutely yes!
